Buttery Mushroom Magic: Ina Garten’s Bolognese Recipe Revealed

Hearty and rich, this mushroom bolognese delivers a delectable twist on the classic Italian sauce that will instantly tantalize your taste buds.

Ina Garten’s innovative recipe reinvents traditional meat-based bolognese with an earthy, umami-packed vegetarian alternative.

Meaty mushrooms bring depth and complexity to every single bite.

The blend of fresh ingredients creates a sauce so satisfying that even dedicated carnivores will be impressed.

Each spoonful carries robust flavors that dance across your palate with remarkable intensity.

Simmered to perfection, this plant-based bolognese promises a comforting meal that feels both indulgent and nourishing.

Grab your ingredients and get ready to elevate your weeknight dinner game with this incredible recipe.

Steps to Cook Ina Garten’s Mushroom-Packed Pasta

• Mushroom Preparation

Select fresh, quality mushrooms and slice them into even pieces for consistent cooking.

• Flavor Base

Sauté mushrooms in olive oil until they develop a rich, golden-brown color and release their earthy aroma.

• Aromatic Infusion

Add minced garlic, oregano, and red pepper flakes to create a robust flavor foundation that elevates the entire dish.

• Wine Deglaze

Pour wine into the pot, scraping the bottom to release all the delicious caramelized bits that will intensify the sauce’s depth.

• Tomato Foundation

Incorporate crushed tomatoes and tomato paste, creating a velvety smooth sauce that will coat the pasta beautifully.

• Pasta Cooking

Boil pasta in generously salted water until it reaches the perfect al dente texture, preserving some cooking water for potential sauce adjustments.

• Final Touch

Stir in mascarpone, fresh basil, and Parmesan cheese to create a luxurious, creamy sauce that brings all the flavors together harmoniously.

Ways to Spice Up Ina Garten’s Mushroom Bolognese

• Select a mix of fresh mushrooms like cremini, shiitake, and portobello to add deeper, more complex umami notes to your bolognese.
• Choose hearty pasta shapes like pappardelle or rigatoni that can hold thick sauce, ensuring each bite is packed with rich, meaty mushroom goodness.
• Use a dry red wine such as Chianti or Cabernet Sauvignon to enhance the sauce's depth and complement the earthy mushroom profile.
• Swap mascarpone for plant-based cream or add cooked lentils to increase protein content and create a more substantial vegetarian meal.
• Prepare the sauce a day in advance to allow flavors to meld, resulting in an even more intensely delicious bolognese when reheated slowly.

Presentation Tips for Ina Garten’s Hearty Bolognese

• Pair with Crusty Bread: Slice a rustic Italian loaf and toast it lightly to soak up the rich, creamy mushroom sauce. The bread's crispy edges will perfectly complement the tender pasta.
• Create a Colorful Side Salad: Toss mixed greens with cherry tomatoes, cucumber slices, and a light lemon vinaigrette. The fresh, zesty salad will balance the hearty bolognese and add a vibrant touch to your meal.
• Elevate with Wine Pairing: Select a medium-bodied red wine like Chianti or Sangiovese. These wines will enhance the earthy mushroom flavors and cut through the creamy mascarpone sauce, creating a restaurant-worthy dining experience.
• Top with Fresh Herbs: Sprinkle extra chopped basil and a light dusting of Parmesan just before serving. These final touches will bring brightness and depth to the mushroom bolognese, making each bite more exciting and aromatic.

How to Store & Reheat Ina Garten’s Mushroom Dish

• Refrigerate Wisely: Store leftover mushroom bolognese in an airtight container in the refrigerator for up to 4 days. Cool the sauce completely before sealing to maintain optimal flavor and texture.
• Freeze for Later: Transfer cooled sauce to freezer-safe containers or heavy-duty freezer bags. Freeze flat for maximum space efficiency, keeping the sauce fresh for 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat with Care: Warm the sauce gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of reserved pasta water or fresh wine to restore moisture and prevent sticking. Avoid microwaving to maintain the sauce's rich consistency.
• Prep Ahead Strategy: Chop mushrooms and measure ingredients in advance to streamline cooking. Make the sauce a day before serving to allow flavors to develop and deepen, creating an even more delicious meal.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: 540 kcal

Servings: 6

Ingredient List for Ina Garten’s Mushroom Bolognese

• Garlic: Brings intense, pungent depth that awakens the entire dish's flavor profile, choose fresh firm cloves without sprouts.
• Oregano: Adds earthy Mediterranean herbaceousness, select bright green leaves with no wilting.
• Red Pepper Flakes: Introduces subtle heat and complexity, opt for vibrant red color indicating freshness.

• Mushrooms: Creates meaty, rich texture without meat, select firm cremini or portobello with no soft spots.
• Olive Oil: Provides smooth foundation for sautéing, choose extra virgin for robust flavor.
• Wine: Deepens sauce complexity, select dry red variety like Cabernet or Merlot.

• Crushed Tomatoes: Builds sauce's foundation, pick San Marzano for sweetest flavor.
• Tomato Paste: Concentrates and thickens sauce, select dark red paste in tube for freshness.
• Mascarpone Cheese: Adds luxurious creaminess, choose smooth, rich Italian variety.
• Parmesan Cheese: Delivers sharp, salty punch, select freshly grated for best melting.
• Fresh Basil: Provides bright, aromatic finish, choose vibrant green leaves.
• Nutmeg: Adds subtle warmth and depth, use freshly ground for most intense flavor.

Kitchen Equipment for Ina’s Plant-Based Bolognese

• Dutch Oven: Large, heavy-bottomed pot perfect for even cooking and developing deep flavors.
• Large Pot: Essential for boiling pasta with plenty of water and space.
• Chef's Knife: Sharp knife for mincing garlic, oregano, and basil with precision.
• Cutting Board: Sturdy surface for chopping ingredients safely.
• Wooden Spoon: Great for stirring sauce and scraping browned bits from pot bottom.
• Measuring Cups and Spoons: Accurate tools for measuring wine, olive oil, and spices.
• Colander: Needed to drain cooked pasta quickly and efficiently.
• Cheese Grater: Useful for freshly grating Parmesan cheese for serving.

Rich Ina Garten Mushroom Bolognese Recipe

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4.6 from 8 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Ina Garten’s mushroom bolognese delivers rich, earthy flavors that redefine classic Italian pasta dishes. Hearty mushrooms and robust seasonings create a comforting meal perfect for weekend dinner gatherings.

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Ingredients

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• 1.5 lbs (680 g) cremini mushrooms, brushed clean, trimmed, and medium-diced
• 1 lb (450 g) dried pasta (large shells or rigatoni)
• 1 (28 oz) (800 g) crushed tomatoes (San Marzano)
• 2 tbsps (30 ml) olive oil
• 1.25 cups (295 ml) dry red wine (Chianti), divided
• 2 tbsps tomato paste
• 4 tsps (4 cloves) minced garlic
• 1 tbsp minced fresh oregano leaves
• ¼ cup (10 g) chopped fresh basil leaves, lightly packed, plus more for serving
• ¼ cup (60 g) Italian mascarpone cheese
• ½ cup (50 g) freshly grated Italian Parmesan cheese, plus extra for serving
• ¼ tsp crushed red pepper flakes
• ¼ tsp ground nutmeg
• Kosher salt and freshly ground black pepper

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Instructions

1. Mushroom Sauté: Caramelize mushrooms in olive oil over medium heat until they achieve a deep, golden-brown color, developing rich, concentrated flavors.
2. Aromatic Infusion: Introduce minced garlic, oregano, and red pepper flakes, allowing the herbs to release their vibrant essences and create a fragrant base.
3. Wine Deglaze: Pour white wine into the pot, scraping the bottom to capture all the caramelized bits and build a complex flavor profile, transforming the sauce’s depth.
4. Tomato Foundation: Add crushed tomatoes, tomato paste, kosher salt, and black pepper, bringing the mixture to a robust boil before reducing to a gentle simmer to meld the ingredients harmoniously.
5. Pasta Integration: Cook pasta in heavily salted water until perfectly al dente, reserving some starchy cooking liquid to help bind the sauce and enhance its silky texture.
6. Sauce Refinement: Incorporate remaining wine, ground nutmeg, fresh basil, and mascarpone cheese, allowing the sauce to simmer and develop a creamy, luxurious consistency.
7. Final Touches: Remove from heat, fold in Parmesan cheese, and garnish with additional cheese and fresh basil leaves to create a visually stunning and flavor-packed dish.

Notes

• Mushroom Selection: Choose firm, fresh cremini or portobello mushrooms for a robust, meaty texture that mimics traditional Bolognese.
• Wine Deglazing Tip: Use a dry white wine like Pinot Grigio to enhance sauce depth and lift caramelized flavor bits from the pot.
• Pasta Water Magic: Reserve some starchy pasta water to help bind sauce and create a silky, glossy coating on noodles.
• Cheese Melting Technique: Add mascarpone and Parmesan off heat to prevent separation and maintain a smooth, creamy consistency.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 540
• Sugar: 8 g
• Sodium: 450 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 75 g
• Fiber: 4 g
• Protein: 17 g
• Cholesterol: 30 mg